I made some Mint Chocolate Chip ones yesterday. I've got a ton of them stashed in the freezer now so I can't make more for a while. Here's the link to the original plain recipe: Cream Cheese Clouds. I didn't create the recipe. It's been going around on the internet for years but I finally got around to trying them the other day.

Beat everything except the chocolate until fluffy with an electric mixer. Gently fold in the chocolate. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm. Store in the freezer and eat frozen.

Makes 24 clouds

NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.

What's the texture of these, if you don't mind? They look kind of airy and soft-textured, but when I read cream cheese and butter with no whipping cream to "fluff" it up, it seems like they would be more cheesecakey? Either way, I'm sure we would love these!

Yes, they're like frozen bites of cheesecake. They're not at all light and airy. I think the name clouds must have come from how they look, not the texture. I think that the butter helps cut the richness and tang of the cream cheese a bit. Whipped cream might do the same thing but then they wouldn't hold their shape very well unless they were frozen solid. I find that they're a little too cold straight out of the freezer and they hurt my teeth sometimes. What I've been doing lately is to let them sit on the counter for about 10 minutes before eating them. They're still frozen but some of the chill is taken off.

[COLOR="DarkGreen"]I only have salted butter- will that make a big difference in the taste or texture?[/COLOR]

They would taste very salty with salted butter. Salty cheesecake isn't a nice thing. I read on another forum where someone didn't notice that the recipe called for unsalted butter. She used salted and said they weren't edible.

I made these last night and, wow, were they ever good! My whole family devoured the plate that I had made for me for the weekend I cannot wait to try the mint-chip version as I LOVE mint-chip ice cream! Whoo hoo!

i made them too can we say addicting!!!! do you think coconut oil would work instead of butter... i made my clouds smaller more like disks and the first batch i thought was too sweet for me so i only used about 4 packets of splenda. i got 60 small disks. let me know about the coconut oil if you think it will work or not?

I'm pretty sure that coconut oil would work. I thought about making a coconut version using coconut oil, coconut extract or Da Vinci syrup and some toasted coconut. One of these days I might give that a try. A really evil idea would to dip them in melted low carb chocolate so they'd taste like Mounds.

I'm pretty sure that coconut oil would work. I thought about making a coconut version using coconut oil, coconut extract or Da Vinci syrup and some toasted coconut. One of these days I might give that a try. A really evil idea would to dip them in melted low carb chocolate so they'd taste like Mounds.

I made these last night; I used 8 oz. cream cheese, 1/2 c. solidified coconut oil, a combination of stevia/xylitol/splenda to taste, a capful of coconut extract, and about 1/3 c. unsweetened coconut. I think they are fantastic--I haven't tried to freeze them because I think the texture is perfect just keeping them in the fridge. This is going to be a really easy way to get my coconut oil in.

I made these last night; I used 8 oz. cream cheese, 1/2 c. solidified coconut oil, a combination of stevia/xylitol/splenda to taste, a capful of coconut extract, and about 1/3 c. unsweetened coconut. I think they are fantastic--I haven't tried to freeze them because I think the texture is perfect just keeping them in the fridge. This is going to be a really easy way to get my coconut oil in.

Caroline, I was reading about your variation and for some reason the thought struck me, what if someone put dark chocolate cake around that? (Or around Linda's chocolate mint variation.) Which brings up the question, does anyone know where to find a cake mold that would bake a cake with a hollow center?

Caroline, I was reading about your variation and for some reason the thought struck me, what if someone put dark chocolate cake around that? (Or around Linda's chocolate mint variation.) Which brings up the question, does anyone know where to find a cake mold that would bake a cake with a hollow center?

No, but holy cow that sounds good. Maybe you could make something like the 1 min. chocolate cake in the oven in mini muffin pans, scoop out the middles after they're baked and stick a cloud in there. At this point I'm glad I don't have a mini muffin pan.

I just made a big batch of the plain ones. If they are as good frozen as they they are just "licking the beaters" then they're a keeper!

I liked eating them frozen too but they tend to cause "brain freeze", LOL. I think they're the best somewhere in between frozen solid and just chilled. What I do is take a serving out of the freezer and let it sit at room temperature for 5-10 minutes to take some of the chill off.

I made a batch of the plain ones yesterday and then after I had everything combined I added 2 T. of the cranberry/raspberry sauce I made and they are really good. When I were to make them again though I am going to try to cut back a tad on the butter and see how that works.

I tried these again only I omitted the butter this time. I mixed 8 oz cream cheese with 1/4 cup monin syrup and loaded it in my whipper and whipped out a parchment covered cookie sheet full then froze them. I definitely like them without the butter better.